(A.) LA BOUCHERIE.
This essential part of the kitchen department is complete in its several arrangements, and one cannot help noticing that in spite of the moderate size of this room everything is contrived with the utmost convenience, perfect ventilation, and with due economy. As this small space is fully adequate to the general wants of this large kitchen, it must, therefore, be equally good for one of smaller dimensions. My object not being to fix the size of all private boucheries according to this, it therefore must be left to localities, and the details below may be taken as a general principle. The length of the room is twelve feet by nine; at the further corners are two blocks to cut the meat upon, which are two feet in diameter, and two feet seven inches high, including the supporters, eight inches from the floor, giving facility to clean underneath, also to prevent decay; between the two blocks is a patent scale of a simple construction, and very convenient, upon which can be weighed above two hundred pounds of meat with great ease. On the right and left are two tables, three inches thick, six feet six inches long, one foot nine inches wide, and three feet three inches high, with a drawer to each, and a square box covered over, underneath the tables, for waste fat, &c.; above the tables is a flat rod with small hooks, one inch and a half long and three inches apart, upon which are various sized meat-hooks; all round the room upon the walls are thick slates, six feet high. Those slates lately introduced in building I would particularly recommend where coolness is required, and also as being very clean.